Success story – Kefir & Kombucha

Kaltrina Tocani is one of the beneficiaries of the ATAR2 project, which from the grant, has bought all the necessary tools to develop her business for the production of Kefir. You already have an address where you can find kefir and its products and also Kombucha.

As a very healthy food, fermented, it is produced from milk fermented by the kefir seeds. As such, its use has brought many benefits to the organism:
Studies suggest that it boosts your immune system, helps with digestive problems, and improves bone health.Kefir can contain up to 61 different microorganisms, making it a much more powerful source of probiotics than many other fermented milk products.Kefir contains Lactobacillus kefir which protects against harmful bacteria.
Dairy kefir is an excellent source of calcium, and whole milk kefir also contains vitamin K2. These nutrients have great benefits for bone health.
Kefir is low in lactose because its lactic acid bacteria have already dissolved before lactose. People with lactose intolerance can often drink kefir without problems.

In the other side, Kaltrina will produce Kombucha. Kombucha is a fermented tea that has been consumed for thousands of years. Not only does it have the same health benefits as tea — it’s also rich in beneficial probiotics. Kombucha is rich in antioxidants, and studies have shown that it protects liver from toxicity. Kombucha is rich in tea polyphenols and acetic acid, which have both been shown to suppress the growth of undesirable bacteria and yeasts. Kombucha has been shown to improve “bad” LDL and “good” HDL cholesterol levels. It may also protect against heart disease.